Wash, halve, and scrape seeds from inside of squash. Place squash in a microwave safe shallow dish with a little water (about 1/2″ deep). Microwave on high for about 10 minutes until tender. I did this two halves at a time – couldn’t fit all four at once. Set aside until ready to use.

In a large pan, saute the crumbled sausage, olive oil, onion, and garlic over medium-high heat til sausage is cooked through. Add the chopped red peppers, sun-dried tomatoes, and artichoke hearts – continue to cook (you may add 1/4 cup water if it seems dry; mine did not). Add spinach and toss gently until spinach is wilted. Toss in the fresh basil. Taste for seasoning and add salt and pepper as needed. Remove from heat.

Place squash halves on a lightly greased cookie sheet. Mound the filling into squash halves. Add one tablespoon of water to each squash. Coat the filled squash with fresh breadcrumbs and sprinkle with a layer of grated soy cheese.

DAIRY FREE ZONE

Got zero tolerance for dairy products? I know I do. So let's enjoy our favorite dishes here, and some new ones too, that have absolutely zero dairy ingredients inside but 100% goodness and great taste.

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